Roast pork with potato, parsnip and pear

1.Preheat oven to 250°C or 230°C fan. Place a roasting rack in a large baking pan.

2.Use a mortar and pestle to lightly crush garlic, fennel seeds and half of rosemary. Mix in 1 teaspoon of oil and paprika and season well.

3.If loin is already rolled and tied up with string, use a small paring knife to make a slit between fat and flesh at each end of pork and push in paste through to centre with a small metal spatula. If loin is not yet rolled and tied, remove skin and fat in one piece. Place skin on a board, fat-side up, and spread with paste. Place skin back onto pork and tie at intervals with string to secure. Pat skin dry with paper towel. Brush 1 tablespoon of oil over skin and rub in a generous amount of sea salt, pushing well into scoring. Place pork onto rack and bake for 20 minutes, until skin begins to colour.

4.Meanwhile, toss together parsnip, pear, potato, orange rind and juice with remaining rosemary and oil. Place in a shallow ovenproof dish on a sheet of baking paper. Reduce oven to 180°C or 160°C fan. Bake vegetables and pork for 1 1/2 hours, until crackling is golden and crisp and vegetables are tender. Toss vegetables regularly, adding a little water if starting to burn.

5.Set aside pork to rest in a warm place for 15 minutes. Carve across into slices and arrange on a serving platter with vegetables.